Baker&#39;s oven.



No. 727,544. PATENTED MAY 5, 1903.

VW. KOSIKY.

BAKERS OVEN.

APPLIOATION FILED JULY 9. 1902. y

No MODEL. z SHEETS-SHEET 1.

WITNESSES. NYI/ENIGH.

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No. 727,544. PATENTBD MAY 5, y1903.

W. KosIGKY. BAKERS GVEN.

APPLICATION IILED JULY 9. 1902.

N0 MODEL. 2 SHEETS-SHEET Z.

f' INVENTOR.'

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WITNESSES.

UNITED STATES i Patented May 5, 1903.

PATENT OFFICE.

BAKERS OVEN.

SPECIFICATION forming part of' Letteren/tent No. 727,544, dated May 5, 1903. Application led July 9, 1902. Serial No. 114,859. (No model.)

To @ZZ whom, t mfr/.y concern:

Be it known that I, WILLIAM KosIcKY, a citizen of the United States, residing at Detroit, in the county of Vayneand State of Michigan, haveinventedcertain new and useful Improvements in Bakers Ovens; and I do declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertaius to make and use the same, reference being had to the accompanying drawings, and to the figures of reference marked thereon, which form a part of this specification.

This invention relates to bakers ovens;V

and it consists in the construction and arrangement ot' parts hereinafter fully set forth, and pointed out particularly in the claims.

The object of the invention is to provide an oven of the character described in which the arrangement is such as to provide for a continuous and uniforml baking, to provide for regulating the temperature of the oven in a manner to maintain it at the requisite degree of heat, and to provide for cooling the oven without interfering with the lire or cooling the flues which convey the products of combustion to the stack. A further arrangement provides for the introduction of steam into the oven at a point to edect a uniform diffusion thereof.

The above object is attained by the structure illustrated in the accompanying drawings, in which y Figure 1 is a central longitudinal section through the oven as on line 1 1 of'Fig. 3.1

Fig. 2 is a front elevation of the oven. Fig. 3 is a vertical transverse section at the front end of the oven on line 3 3 of Fig. 7. is a horizontal section on line 4 4 of Fig. 1. Fig. 5 is a horizontal section on line 5,5 of Fig. 1. Fig. 6 is a horizontal section on line 6 6 of Fig. 1. l line7 7 ofFig. 1.

Referring to the characters of reference, 1 designates the main walls of the oven, which, together with the other structural parts, are made, preferably, of brick. At the bottom of the structure is the usual ash-pit 2, flanked on either side by hollow spaces which extend provided with a grate 5.

Fig. 4V

Fig. 7 is a horizontal section on'" longitudinally of the structure and are filled with sand 3 for the retention of heat.

The lire-space 4 is of suitable structure and Leading from the lire-space is the combustion -chamber 6, through whichthe products of combustion pass rearwardly on eitherside of the dividingpartition 7 through the flues S, which lead into-the lowerside ilues 9, (see Fig. 4,) that extend forwardly to the front end of the structure and communicate with the lower ends of the vertical fiues 10, whose upper ends discharge into the upper horizontal flues 1l, which pass horizontally of the structure Aand at their rear ends communicate with the upper side lues 12, which lead forward to the stack, (not shown,) located at any suitable point. lt will .therefore be seen that the product of combustion after leaving the combustion-chamber 6 is divided and passes through the lower central iues Sinto the side fines 9, thence forward to the vertical ilues 10, from which it is discharged into the upper lues 11, in which -said current passes rearwardly of the structure and is discharged into `the upperside flues 12, communicating 'with the stack, whereby said current is made to travel back and forth through the structure below and above the oven proper, 13,

`which occupies a central position in the brickworkand is subject to the action of the heat upon all sides thereof.

Formed in the structure below the oven is an air-chamber 14,which is immediately above the fire-space and the return-dues 9, whereby the air contained in said chamber becomes intensely heated, which heat is imparted to the hearth of the oven. Located in the front V.wall 15 are the draft-doors 16, which communicate with the forward end of the chamber 14, and leading from the rear end of said chamber-are the vertical fiues 17, which pass upwardly through the rear wall and are controlled by Usliding dampers 18, operated throughthe medium of the rods l19,"passing longitudinally of the structure, as shown by dotted lines in Fig. 7. By opening the doors 16 and the dampers 17 cold air may be caused to pass through the chamber 14, thereby reducing the temperature of said chamber and cooling the hearth-oven 13, as may be re- IOO quired, without admitting cold air directly into the oven. This cooling of the chamber Mis accomplished without in any manner .interfering with the combustion-chamber or Should it be desirable to admit cold air di-- rectly into the oven, the door 2O is opened, as well as the damper 22, when a current of cold air is allowed to pass directly through the oven. As the fine 2l has no communication with the smoke-dues of the struct ure,the cooling of the oven in the manner above described does not cool down the lire nor cool the smokeiiues communicating with the fire-space, so that the cooling of the oven is purely local and does not result in a waste of heat or fuel. The upper side iiues 12 are caused to conimunicate with the stack (not shown) through the openings 24 (shown by dotted lines in Fig. 3) and controlled by the slide-dampers 25, operated through the rods 26. These damp'ers are of course opened when the fire is started; but after the re has burned down sufiiciently they are closed to prevent the heat from passing into the stack.

The re-space on either side of the grate is provided with a removable lining 26, of firebrick, Which protects' the sides of the tirespace and allows of an easy replenishing of the lining when burned out.

Within the side wall of 'the fire-space is a water-coil 27, connected with a steam and water drum 28 by means of the pipe 29. Leading from the steam-space of the drum 28 is a pipe 30, which extends into the oven 13 and is joined to a cross-piece 31, having perforations in the upper arc thereof whereby steam is admitted into the rear of the oven or baking-chamber for the purpose of maintaining the requisite moisture therein during the operation of baking.

In the front wall of the structure is a Ventilating-liue 32, closed by a suitable door 33. Vhen the oven-door is opened, the heat and steam escaping from the oven may be directed into the Ventilating-flue to prevent it from passing out of the oven into the bake-shop.

The gas-pipe 34C enters the opening 35 in the front ofthe oven and carries a gas-jet (not shown) for the purpose of illuminating the interior of the oven to enable the baker to determine the condition of the bread during the process of baking.

In the front wall of the structure are the lower doors 36, ador-ding openings through which the lower flues 9 may be cleaned, and in the upper port-ion of the front are the doors 37, which aord access to the upper lues 12 for the purpose of cleaning.

Having thus fully set forth my invention, what I claim as new, and desire to secure by Letters Patent, is-

1. In an oven, the combination of the furnace, the lower horizontal flues and the upper horizontal tlues connected at the forward end of the oven by vertical flues, a bakingchamber interposed between the upper and lower horizontal flues, an air-chamber interposed between the hearth of the oven and the lower horizontal fines, a vertical flue commuuicating with the rear of said chamber, a damper in said vert-ical flue and a draft-door in the front of said air-chamber for directing a current of air therethrough.

2. In an oven, the combination of the furnace, the baking-chamber, the fire-fines leading from said furnace and passing around said baking-chamber, an air-chamber below the hearth of the baking-chamber, draft-doors communicating with the front end of said airchamber, vertical iines opening into the eXterior air and communicating directly with the r'ear end of said air-chamber independently of the ire-ilues wherebyacold current of air may be passed through the air-chamberto cool the hearth of the baking-chamber without cooling the re-ues.

In testimony whereof I sign this specification in the presence of two witnesses.

WILLIAM KOSICKY.

Witnesses:

E. S. WHEELER, C. E. J osLIN. 

